Teriyaki Tofu Triangles

Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids (or the tofu-phobic!). These go quickly, so for more servings, simply double the recipe for both the tofu and marinade. These are a perfect component for rice or noodle bowls, as shown in the photo. Embellish with whatever raw or lightly cooked veggies you’d like, and pass around extra soy sauce or a sesame-ginger type dressing. Photos by Hannah Kaminsky.

Serves: 4

Teriyaki marinade:

2 tablespoons reduced-sodium soy sauce or tamari

1 tablespoon safflower oil

1 teaspoon dark sesame oil

1 tablespoon agave nectar

2 teaspoons rice vinegar or white wine vinegar

1/2 teaspoon grated fresh ginger or a good pinch of ground ginger

1 tablespoon hoisin sauce, optional
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14- to 16-ounce tub extra-firm tofu

1 or 2 scallions, thinly sliced, optional

Combine all the ingredients for the marinade in a small bowl and stir together.

Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut each slice through the thickness again to make 1/4- inch thick slices. Blot briefly again.

Cut each slice into 2 squares, then each square on the diagonal into triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides. Transfer to a serving platter and top with the optional scallions, then serve.